Мастер-классы по украшению тортов Cake Decorating Tutorials  (How To's) Tortas Paso a Paso

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Chocolate Fault Line Cake tutorial

 
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Старый 04.10.2020, 10:55
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По умолчанию Chocolate Fault Line Cake tutorial

How to Make a Fault Line Cake
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To make a fault line cake, you’ll need a rotating cake stand (this will help you frost the sides smoothly) and an offset spatula. Although you can use a large offset spatula, I actually found that a smaller offset spatula was easier to work with (since you’re only be smoothening part of the cake at a time).
1. Start by assembling your layer cake and use the Nutella Swiss meringue butter cream to give it a crumb coat.
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A crumb coat is a thin layer of frosting that’s spread over a cake to help trap crumbs. If you’ve ever tried to frost a cake without a crumb coat, you’ll know that crumbs can shake loose from the cake and get caught in the frosting, leaving your cake with unsightly bumps. The crumb coat seals in any crumbs, allowing you to apply thicker and smoother layers of frosting later.
2. Frost the middle of the cake with Nutella.
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Frost a thin layer of Nutella only around the middle of the cake, leaving the top third and bottom third of the cake exposed. I used around ½ cup of Nutella for the job; it’s best to scoop the Nutella into a bowl and microwave on low for 20 seconds to get it really spreadable. You don’t need to worry about perfectly smoothing the Nutella since you’ll be covering the majority of it with chocolate pearls, but you do want it to be somewhat even on the cake. This’ll make frosting the upper and bottom parts of the cake easier later.
3. Apply the chocolate pearls to the Nutella.
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Watch out—this part can get messy! Place a baking sheet underneath your cake stand to help catch any pearls that fall.
4. Apply frosting to the top and bottom halves of the cake.
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Use an offset spatula to cover the top and bottom halves of the cake with the rest of the frosting, making sure to keep the pearl-covered area uncovered. You want to add enough buttercream to cover the halves evenly and completely, as well as ensure that these layers will be thicker than the layer of chocolate pearls. The thicker layers will ensure that your offset spatula won’t get caught in the chocolate pearls as you smooth the frosting in the next step.
5. Use the offset spatula to smooth the top and bottom halves of the cake perfectly, being careful not to touch the chocolate pearls.
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Use an offset spatula and your rotating cake stand to smooth the top and bottom half of the cake. At this point, it’s helpful to dip the offset spatula in hot water—the hot water will help smoothen it. I like to have a pint glass of boiling water nearby, dip the blade of the offset spatula in it for a few seconds (mind you—make sure your offset spatula is made of a heatproof material like metal!), wipe it dry quickly, then use it on the cake immediately.

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Ingredients

For the Yellow Cake

  • 3 cups (12 ounces) cake flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 2 ½ cups (17.5 ounces) granulated sugar
  • ½ cup (3.75 ounces) dark brown sugar
  • 6 large eggs, at room temperature
  • 1 cup (8 ounces) canola oil
  • 1 cup (8 ounces) buttermilk, at room temperature
  • 1 tablespoon pure vanilla extract

For the Nutella Swiss Meringue Buttercream Frosting

  • 1 ½ cups (10.5 ounces) granulated sugar
  • ⅔ cups (6 ounces) egg whites (from about 5 to 6 large eggs)
  • ½ teaspoon kosher salt
  • ¼ teaspoon cream of tartar
  • 2 cups (16 ounces) unsalted butter, at room temperature and cut into 1-inch cubes
  • ¼ cup (2.5 ounces) Nutella


Instructions

For the Yellow Cake

  • Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray three 8-inch cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. With the mixer on low, slowly pour in the oil, followed by the buttermilk and vanilla, and beat until the mixture is smooth, 3 to 4 minutes. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
  • Divide the batter evenly between the pans; if using a digital scale to measure out layers, note that this recipe makes around 66.5 ounces of batter—pour 22.15 ounces of batter into each cake pan. Bake for 40 to 45 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pans on a wire rack before frosting.

For the Nutella Swiss Meringue Buttercream Frosting

  • Whisk together the egg whites, sugar, salt, and cream of tartar in the top pan of a double boiler (or, make a homemade version by placing a heatproof bowl over a sauce pan filled with 2 to 3 inches of simmering water, ensuring that the bottom of the bowl does not touch the water). Cook over medium-high heat, whisking intermittently, until the mixture registers 160°F on a candy thermometer.
  • Once the mixture reaches 160°F, immediately pour into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for 8 to 10 minutes, or until the mixture has turned into a meringue that holds medium-stiff peaks. When done, the outside of the mixer bowl should be at room temperature and no residual heat should be escaping the meringue out of the top of the bowl. Stop the mixer and use a rubber spatula to scrape down the whisk and the bottom and sides of the bowl. Replace the whisk attachment with the paddle attachment.
  • With the mixer on low speed, add the butter, a few cubes at a time. Once incorporated, increase the mixer speed to medium-high and beat until the buttercream is silky smooth, 3 to 5 minutes. Use a rubber spatula to scrape down the paddle and bottom and sides of the bowl. With the mixer on medium-low, add the Nutella. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.















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